Pomegranate & Hibiscus Jelly

Soft jelly made with pomegranate juice, flavoured with hibiscus flowers and cinnamon.

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I made this jelly to have as a dessert after a curry, so I wanted something light and fruity! I got this recipe from my Sweet Sicily cookbook by Alessandra Damone. Her recipe uses watermelon and jasmine flowers, but I couldn’t get hold of these, so I decided to use pomegranate and hibiscus instead!

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This jelly was really really easy to make, and it had a lovely exotic flavour which finished off our meal wonderfully. Using cornflour and gelatine also gave this a lovely soft set which I find much nicer than if you just use gelatine! I used one sachet of powdered gelatine which is enough to set one pint of liquid, so you could use an equivalent amount of leaf gelatine instead.

They look very impressive once you have added the decoration as well, so they would be a great dessert to impress your friends with!

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Variations: You could probably use any fruit and floral/ spicy favours you wanted in this jelly. I think Rose and raspberry would taste lovely.

Ingredients: Serves Two

  • 500ml good quality pomegranate juice
  • 1tbsp dried hibiscus flowers
  • 40g corn flour
  • 7g  powdered gelatine (enough to set 1 pint)
  • 1 cinnamon stick
  • 200g sugar
  • chopped pistachios, chocolate chips and cinnamon for decoration.

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To Make:

Dissolve the cornflour in 2 tbsp of the Pomegranate juice.

In a large pan combine the remaining pomegranate juice, hibiscus flowers cinnamon stick and sugar. Cook over a low heat until it reaches almost boiling point.

Stir in the cornflour mixture and gelatine, and continue to heat, constantly stiring until the mixture thickens slightly and the gelatine is completely dissolved.

strain into individual ramekins or wine glasses, making sure all the hibiscus flowers and cinnamon stick are removed.

Chill in the fridge for at least 4 hours.

Once set remove from the fridge and decorate with ground cinnamon, chopped pistachios and chocolate chips.

Serve and enjoy!

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